Thursday, March 18

Dessert Panic? Martha Stewart's Lemon Custard Cakes To The Rescue

You know this has happened to you: You've got dinner guests arriving in a few hours, and your plan for dessert, well, OK, you have no plan for dessert. What should you do? Call a friend? Make a run to the nearest supermarket? Get them drunk so that they forget about dessert?

No. Your solution is right before your eyes: Martha Stewart. Yes, Martha Stewart, the queen of complexity, does have a few gems to get you out of a jam. One of the best is Lemon Custard Cakes. These easy-peasy, impossibly cheerful custard cakes can be whipped up before dinner is served, or even after your guests have arrived. (I know. I just did it last week.)

Like a souffle, these custard cakes rise like balloons. Fortunately, unlike a souffle, they hold their shape well after being removed from the oven, so they still look pretty an hour or two later. When you nudge your spoon into the ramekin, you'll discover a fluffy, cakey layer on top supported by a pudding-like custard on bottom. The sugar and whipped eggs whites balance the tart lemon making them refreshingly tangy.

The cakes taste best at room temperature or just slightly chilled. As for garnish, a light dusting of confectioner's sugar is all they need. Though if you want to channel Martha, you should top the cakes with a few fresh berries or a mint sprig. Just don't dip the mint in gold. That's overkill.

Here is the recipe for Martha Stewart's Lemon Custard Cakes. Unusual for me, I didn't do much tweaking to the original recipe. I merely coated the ramekins with cooking spray instead of butter, used Meyer lemons instead of regular lemons, and added more lemon zest, about 3-4 teaspoons. Otherwise, I followed it exactly. I only got 5 servings instead of 6, but that will vary depending on the size of the ramekins you use.

Jeff and I enjoyed them so much, that I also made an orange version with juicy California navel oranges. Whether you use lemons or oranges, these custard cakes taste like a light and breezy spring day, just what most of us need in cold and stormy March.

These look wonderful - any thoughts on how they'd work with key limes? They're making one of their rare appearances in the markets up here (in Canada), so I'm trying as many things as I can with them...

This is what my family calls 'lemon pudding cake' and was a favorite in my mother's repertoire when 'supper was a little skimpy'. They seem so 'elegant' when done in ramekins, Mom never thought of that!

I should probably take you off my blog reader until after I have this baby, because oy. My sweet tooth. I want EVERYTHING. Those sound and look heavenly. (And yet there isn't one in front of me right now, which is a crying shame.)

This is one of my favorite desserts. I remember having them when I was growing up -- in a mix from Jello. As Alanna says, they were called "lemon pudding cakes." There was a chocolate version as well as lemon. I don't think it was as fudgy as molten lava cakes.

ha, ha, ha, "get them drunk"! that would not help me, for the ones who usually want dessert are my g-babies! i have to try these...i sooo love lemon, and the babies would love having their own little dish of dessert!

I think it's meant for me to make this dessert because last week I saw it on Martha's site, and then I come to your page, and see the same recipe again :) I am definitely making it this weekend :) I must admit I am a little nervous because it's custard, and I've never made a custard, so keep your fingers crossed for me ;)

Hi Susan,This lemon custard cake sounds fantastic, but so does that cardamom banana cake. It's so funny b/c I just bought some cardamom and didn't have a clue what to do with it and of course, as always, you came to my rescue!! Thanks ;)